(AUNT FRANCES') ANGEL SHERBET TREATS

(Whenever she knew we were coming to visit, my Aunt Frances would have this madeup ahead of time and stored in her deep freez chest out on the carport of her Ft. Lauderdale, Florida home. Perfect for childrens birthday parties, because it combines cake & ice cearm into a simple, delicious treat!)

Orange Sherbet
Pineapple Sherbet
Lime Sherbet
1 large Angel Food Cake

Break Angel Food Cake into chunky pieces. Place cake pieces over the bottom of an oblong plastic container, enough to cover the bottom. Let sherbet soften, but not melt. Spoon sherbet in blogs over the cake pieces. Put another layer of turn cake on top. With spatula, pess cake down into sherbet. Repeat layering until pan is nearly filled. Freeze overnight until solid. Cut into 3x4-inch bars; wrap individually in plastic wrap. Return to freezer until you get the urge to have a tasty snack!


BAKED CARAMEL APPLES

2 T. butter -- 2 T. flour -- 2 c. brown sugar -- 2 c. boiling water -- 1/4 tsp. salt -- 1 tsp. vanilla

Melt butter; add flour, browning lightly. Add brown sugar; stir and add boiling water, salt & vanilla. Bring to boil; boil a few minutes until smooth, stirring constantly. Pare and halve 9 large apples; but side by side in a shallow pan. Pour sauce over top; bake at 400-degrees for 30 minutes, or until apples are tender. Serve warm.


BANANA CROQUETTES

Chop or blend: 3 parts peanuts to one part saltine crackers

Cut bananas in half; totally coat bananas with mayonnaise or salad dressing; then lightly roll in peanut mixture. Serve on a leaf of lettuce.


BANANA PUDDING

(My Mom's recipe. It's requested everything. She often made this for her children whenever we needed something to take to an office party or a Sunday School Class party.)

1 c. sugar -- 2 T. flour -- 1 egg, beaten -- 1/4 tsp. salt -- 1 tsp. vanilla -- 1 c. milk

Mix together in saucepan. Cook until thick. Set aside to cool. In glass bowl, layer: vanilla wafers, cooked mixture and sliced bananas. Continue layering until all is used.


(AUNT RUTH'S) BLACKBERRY COBBLER

Preheat oven to 300-degrees. Wash 1 quart berries (or peaches, or cherries)

Dough: 1 c. flour -- 3 T. Crisco -- Water (enough to moisten)

Roll dough and line a 9x12-inch baking pan with half the dough. Put in berries; sprinkle with sugar. Drop margarine on top by the spoonfuls.

Roll remaining dough; cover pan. Sprinkle more sugar on top. Poke holes in dough with a fork. Bake 1 hour at 300-degrees; increase heat to 350-degrees for the last 10 minutes.


BROWNIE CHEESECAKE

Step One:

1 pkg. German Chocolate cake mix -- 1/3 c. margarine, soft -- 1 egg

Heat oven to 350-degrees. Blend ingredients on low until crumbly. LIghtly press into a 9x13-inch baking pan.

Step Two:

16 oz. cream cheese -- 2 eggs -- 3/4 c. sugar -- 2 tsp. vanilla

Beat ingredients until smooth & fluffy. Spread over cake mixture. Bake 20-25 minutes.

Step Three:

2 c. sour cream -- 1/4 c. sugar -- 1 tsp. vanilla

Mix until smooth. Spread over cheesecake. Refrigerate at least 8 hours.


KILLER CHEESECAKE

1 pkg. graham crackers -- 3 T. melted butter -- 2 T. plus 3/4 c. sugar -- 24 oz. cream cheese, soft -- 3 eggs -- 1 T. plus 1 tsp. vanilla -- 8 oz. sour cream -- 1 tsp. sugar

Crush the graham crackers. Add 2 T. sugar and melted butter to crumbs. Press crust into cheesecake pan. Bake crust at 350-degrees for 10 minutes.

Combine softened cream cheese and 3/4 c. sugar in a bowl; mix well. Add eggs, one at a time; then add 1 tsp. vanilla. Spoon filling over crust. Bake for 1 hour at 300-degrees. Remove from oven; let sit 10 minutes.

Combine sour cream, 1 tsp. sugar and 1 T. vanilla. Spread over cheesecake. Refrigerate at least 3 hours.


OREO COOKIE DESSERT

1 pkg. Oreos -- 3 T. melted margarine -- 2 sq. unsweetened chocolate -- 1/2 c. margarine -- 2 c. powdered sugar -- 2 beaten eggs -- 1 c. chopped pecans -- 1/2 gallon vanilla ice cream

Crush cookies with rolling pin. Mix with melted margarine until crumbs are coated. Press 2/3 mixture into bottom of a 9x13-inch pan. Freeze 15 minutes.

Melt cocolate and margarine together. Add powdered sugar and eggs; mix over low heat until "fudgey". Spread over crumbs. Sprinkle with pecans. Slice ice cream; lay on top. Sprinkle wtih rest of crumbs. Freeze 2 hours.


PEACH COBBLER

(I know bread seems like an odd ingredients -- but you won't believe how WONDERFUL this cobbler is!)

In buttered pan, slice 8 fresh peaches. Cover with 5-6 slices of white bread (crusts cut off and sliced into strips).

Melt 1 stick of butter (or margarine). Add:

1-1/2 c. sugar
2 T. flour
1 egg
1 tsp. vanilla

Mix until smooth. Pour over bread. Bake at 350-degrees for 35-40 minutes.



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